CHICKEN CHOW MEIN

Chow Mein is usually relegated to being a side dish, but my fresh take on these classic Chinese-American noodles upgrades them to main dish status. With big chunks of juicy chicken and a rainbow of crispy, crunchy and flavorful vegetables, the noodles bring everything together in a savory tangle of al dente curls.
Ingredients
Chicken

• 250 grams chicken tenders (~4 pieces, sliced thinly)
• 1/4 teaspoon salt
• 1 medium egg white
• 2 teaspoons potato starch

CHICKEN CHOW MEIN

Sauce

• 1/4 cup chicken stock (or water)
• 1/4 cup oyster sauce
• 1/8 teaspoon white pepper

Noodles

• 450 grams fresh Asian noodles (see headnotes)
• 1 tablespoon vegetable oil

Stir-fry

• 1 tablespoon vegetable oil
• 7 grams ginger (~1/4-inch piece, finely minced)
• 4 grams garlic (~ 1 large clove, minced)
• 40 grams carrots (~1/4 carrot, peeled and julienned)
• 50 grams red bell pepper (1/2 pepper sliced)
• 60 grams cabbage (2 leaves, roughly chopped)
• 40 grams snow peas (trimmed)
• 20 grams scallions (~2 scallions, sliced)

Intructions

1. Put the chicken, salt, egg white, and potato starch in a small bowl and beat the mixture together until the egg white is a little frothy. Let the chicken marinate while you prepare the other ingredients. If your egg was large, you might need to drain off the excess egg white before you cook it.
2. To make the sauce for the Chow Mein, put the chicken stock, oyster sauce and white pepper in a small bowl and stir to combine.
3. Boil the noodles for one minute less than stated on the package directions and then drain and rinse with cold water. Drizzle the noodles with oil and toss together to coat evenly. This helps keep the noodles from sticking together.
4. Heat a frying pan over high heat until hot, and then add the remaining vegetable oil along with the ginger and garlic.
5. ......
6. ....

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